Blueberry Oatmeal Breakfast Cake
* Exported from MasterCook *
Blueberry Oatmeal Breakfast Cake
Recipe By : Midwest Living Magazine
Serving Size : 0 Preparation Time :0:00
Categories : Midwest Living Breakfast
Amount Measure Ingredient -- Preparation Method
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1 1/3 cups all purpose flour
3/4 cup quick cooking rolled oats
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
1/4 cup cooking oil
1 cup frozen blueberries
***POWDERED SUGAR ICING***
1/2 cup powdered sugar -- sifted
2 teaspoons milk -- to 4
Grease an 8x11/2-inch round baking pan and set aside. In a medium mixing bowl, stir together flour, rolled oats, sugar, baking powder and salt. In a small mixing bowl, stir together egg, milk and cooking oil. Add all at once to dry mixture. Stir till just moistened (batter should be lumpy). Fold in blueberries. Spoon batter into the prepared round baking pan. Bake the coffee cake in a 400º oven for 20 to 25 minutes or till the cake is golden and a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 5 to 10 minutes. Drizzle warm cake with Powdered Sugar Icing, if you like. Serve warm. Makes 8 servings. POWDERED SUGAR ICING: In a small mixing bowl, stir together 1/2 cup sifted powdered sugar and enough milk (2 to 4 teaspoons) to make an icing with a drizzling consistency.
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NOTES : Blueberries burst in your mouth with every bite of this frosted coffee cake from the Blueberry Festival in Marshall, Indiana. Leftovers (if you have any!) make a great snack.
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